No freezer, no filler — just the coast, a squeeze of lime, and people who care about where the catch came from.
Our story
Marisol grew up working the fish counter her family ran near the harbor, and Margarita started the same way — a handful of tables next to a market stall, a menu written fresh each morning depending on what the boats brought back.
A decade on, the kitchen has grown, but the rule hasn’t changed: nothing frozen, nothing filler, and a bar program built to match the citrus and salt already on the plate.
Marisol opens a four-table counter beside the fish market, cooking whatever came in that morning.
The dining room expands onto the promenade. The wood-fire grill goes in.
The bar program launches — a wall of citrus, agave, and salt built to match the kitchen.
Same boats, same market, same rule: nothing on the plate that wasn't swimming this morning.
Marisol Reyes
Chef & Owner
Tomás Bakos
Head Bartender
Nóra Kis
Sous Chef
